One pound of spinach is washed in five or six waters, then chopped very fine and mixed with three ounces of butter and some salt.

The mixture is then heat and cooled, passed through a hair sieve (or puréed in a blender or processor) and combined with a tablespoon of grated Parmesan cheese, two eggs and a small amount of nutmeg, then combined with boiling stock.

Sometimes, hot coals are placed on top of the lid to the saucepan so that the eggs will curdle and thicken the soup, which is served with fried croutons.